"If you want, you can leave the tails on the shrimp for pretty presentation — but it has no effect on cooking, so feel free to remove them...."
INGREDIENTS
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8 oz. dry angel hair pasta
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1 oz. prosciutto, thinly sliced
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1[1]⁄(2) lb. jumbo shrimp, peeled and deveined
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1 Tbsp. minced garlic
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[1]⁄(2) tsp. red pepper flakes
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2 Tbsp. olive oil
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[1]⁄(2) cup dry white wine
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2 Tbsp. fresh lemon juice
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1 cup seeded and diced Roma tomatoes
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[1]⁄(2) cup thinly sliced scallions
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2 tsp. chopped fresh rosemary
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Minced zest of 1 lemon
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[1]⁄(4) cup chopped fresh parsley
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Salt and black pepper to taste
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Olive oil